PANNA COTTA
WITH APRICOTS
PREP TIME: 20 MINS
(+ 4 HOURS SETTING)
COOK TIME: 20 MINS
SERVES 4 (AS A DESSERT)
3 Tbsp water
3 tsp powdered gelatine
435ml (13/4 cups) soy milk
or gluten-free soy milk
Finely grated zest 1 lemon
1 vanilla bean, split in half
lengthways
1 Tbsp caster sugar
or granulated sugar
substitute
1 Tbsp rum or brandy
Apricot compote
150ml water
11 /2 Tbsp caster sugar or
granulated sugar substitute
280g ripe apricots, halved,
stones removed1 Place the water in a small
bowl. Sprinkle over gelatine.
Stir well. Set aside for 5 minutes.
2 Put milk, lemon zest, vanilla
bean, sugar and rum into a small
saucepan. Heat over medium
heat until mixture just comes
to the boil. Remove saucepan
from heat and stir in gelatine
until dissolved. Set aside for
10 minutes to cool slightly.3 Strain milk mixture into a jug.
Divide evenly between 4 x 125ml
( 1 / 2 cup) ramekins. Cover and put
in fridge for 3-4 hours, or until set.
4 Meanwhile, to make apricot
compote, put the water and
sugar in a medium saucepan.
Cook, stirring, over medium heat
until sugar dissolves. Add apricots
and bring to a simmer. Reduce
heat to medium-low and simmer
for 12-15 minutes or until apricots
are very tender. Set aside to cool.
5 Turn panna cotta out onto
serving plates (dipping bases
into a sink of warm water if
needed to help loosen them).
Serve with apricot compote. ■NUTRITION INFO
PER SERVE (with sugar)
641kJ, protein 7g, total fat
3g (sat. fat 1g), carbs 20g,
fibre 2g, sodium 60mg- Carb exchanges 1½
- GI estimate medium
- Gluten-free option
PER SERVE (with sugar
substitute) 496kJ, protein
7g, total fat 3g (sat. fat 1g),
carbs 11g, fibre 2g, sodium
62mg • Carb exchanges ½- GI estimate low
- Gluten-free option
- Lower carb
LCGFOGFOdiabetic living NOVEMBER/DECEMBER 2019 81desserts